For the first time to do toast, performance should be considered qualified. Not good enough, I will continue to practice, just like the attachment to love, keep doing it, and never give up. Difficulty: generally simple Time: 4 hours Price: 8 yuan Weight: 4 servings Taste: good milk toughness
In addition to the raisins, add the butter to the expansion stage. Basic fermentation
The fermented dough is placed on the chopping board, and the palm is slightly flattened with the palm of your hand.
Then spheronize into a bowl, cover with plastic wrap, let stand for about 40 minutes, ferment again
After fermenting, remove the dough and divide it into two portions.
Roll the two doughs into a circle, cover with plastic wrap, and place on the chopping board for 20 minutes for intermediate fermentation.
After the time, the dough is flattened with the palm of your hand, and then the carbon dioxide in the dough is pulled out with a rolling pin to form an oval shape.
Sprinkle raisins on the dough. Then fold one third of the side and fold one third of the other side
Roll up from top to bottom. Note that the position of the edge should be pinched to prevent the dough from loosening
Place the two doughs in a 450g toasted buttered toast, one on each side, and the dough is facing inward
Wait until the dough expands in the bucket to the height of the mold, indicating that the final fermentation is complete.
Apply a layer of milk to the dough and bake in a preheated oven
1. In order to make the film out better, put the raw material in a state where it can come out of the film (brene mass network structure) and put the butter again. 2, when baking to 15 minutes, the surface is just colored, you can cover it with a layer of tin foil to avoid transitional coloring.